MawMaw's Plum Cake
Ingredients
10
servings
- 2 cups sugar
- 3 eggs
- 1 cup oil
- 2 small jars of plum with Tapioca baby food
- 2 cups self-rising flour
- 1 tsp cloves
- 1 tsp cinnamon
- 1 cup chopped pecans
Step-by-Step Instructions
- Preheat oven to 350°F. Grease well a loaf pan or small 8 x 8 inch pan.
- Mix together sugar, eggs, oil and baby food in large bowl till blended well. Add flour, cloves, cinnamon and pecans, stirring until just combined.
- Pour batter into prepared pan. Bake at 350°F for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before serving. Optionally, top with buttermilk icing or powdered sugar icing.
Common Problems and Solutions
Q: Can I use a different flavor of baby food?
A: Yes, you can experiment with other fruit-based baby foods like peach, apricot, or prune. The plum gives a unique flavor, but other fruits will create a moist cake too.
Q: Why did my cake turn out dry?
A: Make sure you're not overbaking—check at 60 minutes with a toothpick. Also, baby food brands vary in moisture content, so if it seems dry, you can add a tablespoon or two of water to the batter.
Tips and Techniques
Don’t overmix once you add the flour—stir just until combined to keep the cake tender. The cake freezes beautifully, so it’s perfect for holiday prep weeks in advance.
Ingredient Substitutions
- plum with Tapioca baby food: prune baby food or apricot baby food
- self-rising flour: 2 cups all-purpose flour + 3 tsp baking powder + 1 tsp salt
- vegetable oil: melted butter or melted coconut oil
Equipment Needed
- loaf pan or 8x8 inch baking pan
- large mixing bowl
- whisk or electric mixer
- toothpick for testing doneness
Historical Context
Baby food cakes became popular in the mid-20th century as a convenient way to add moisture and nutrition to baked goods. This plum version is a Louisiana twist on that tradition, often served during the holidays.
